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Salsa Verde Chicken with Pepper Jack

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Ingredients:

2 Large Boneless Skinless Chicken Breasts
16 oz Salsa Verde
3 Tbsp Olive Oil
2 1/2 Tbsp Lime Juice
1 Tsp Cumin
1 Tsp Salt
1 Tsp Black Pepper
4-6 Slices Pepper Jack Cheese
Fresh Chopped Cilantro, for garnish

Directions:

  1. Slice the chicken in half, lengthwise, so you have 4 thinner pieces.
  2. Add the chicken, salsa verde, olive oil, lime juice, cumin, salt, and black pepper to a Ziploc bag. Seal and toss to coat the chicken. Refrigerate overnight.
  3. Heat a large non-stick skillet over medium-high heat. Add the chicken and about ½ the marinade from the Ziploc bag. Cook the chicken on each side for 3-4 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
  4. Reduce the heat to medium-low and add a slice of cheese to each piece of chicken (1 ½ slices if you need extra cheese to fully cover the chicken). Place a lid on the skillet to melt the cheese.
  5. When ready to serve, garnish with cilantro. Enjoy with a side of cilantro lime rice.
Course: Dinner, Entree, Lunch, Poultry
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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